Post by Granny Smith on Feb 25, 2014 20:43:50 GMT -5
Super-Easy Lemon Pudding Cake
Can be served while the pudding is still warm, but it’s also delicious chilled, with a big dollop of whipped cream on top.
4 eggs, separated
3 tsp lemon peel, grated
½ cup lemon juice
1⅓ cup milk
2 cup sugar
½ cup all-purpose flour
½ tsp salt
Preheat oven to 350 F.
In a large bowl, beat the egg whites until stiff peaks form and set aside. In a separate bowl, beat the egg yolks. Add the lemon peel, juice and milk and mix well, then add the sugar, flour, and salt and beat until smooth. Gently fold in the egg whites(see Note).
Carefully pour into an ungreased 6x9" casserole dish. Place the dish into a larger pan of very hot water (1 inch deep) and bake for about 50 minutes, or until the cake just jiggles slightly. Allow to cool for about 15 minutes before serving.
Serves 8.
Note: I could not get the egg whites to gently fold into the batter, so I gave up and 'gently' whisked them in. The cake turned out fine.
Can be served while the pudding is still warm, but it’s also delicious chilled, with a big dollop of whipped cream on top.
4 eggs, separated
3 tsp lemon peel, grated
½ cup lemon juice
1⅓ cup milk
2 cup sugar
½ cup all-purpose flour
½ tsp salt
Preheat oven to 350 F.
In a large bowl, beat the egg whites until stiff peaks form and set aside. In a separate bowl, beat the egg yolks. Add the lemon peel, juice and milk and mix well, then add the sugar, flour, and salt and beat until smooth. Gently fold in the egg whites(see Note).
Carefully pour into an ungreased 6x9" casserole dish. Place the dish into a larger pan of very hot water (1 inch deep) and bake for about 50 minutes, or until the cake just jiggles slightly. Allow to cool for about 15 minutes before serving.
Serves 8.
Note: I could not get the egg whites to gently fold into the batter, so I gave up and 'gently' whisked them in. The cake turned out fine.